Austrian Plum Cake (Zwetschgenkuchen)
Created by Momzey Admin on 7/14/2025 7:12:25 PM
Don't forget to allow time for the butter to soften. Cold, firm butter won't blend well into the dry ingredients. And don’t underbake this cake; the plums let off a lot of juice that slows down the baking, especially at the center. When testing for doneness, make sure there are no moist crumbs clinging to the toothpick.
I was watching Christopher Kimbell prepare this on TV and he kept saying "when you make this you get more than you put into it" I tried and found him to be absolutely right. https://www.177milkstreet.com/recipes/austrian-plum-cake-zwetschgenkuchen for recipe and more illustrations.
Join https://177milkstreet.com they will change the way you cook and you'll love it.
By Erika Bruce
Ingredients
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130 grams (1 cup) all-purpose flour, plus more for pan
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107 grams (½ cup) white sugar, plus 2 tablespoons for sprinkling
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¾ teaspoon baking powder
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¼ teaspoon table salt
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8 tablespoons (1 stick) salted butter, cut into 1-tablespoon pieces, room temperature
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1 large egg, plus 1 large egg yolk
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1½ teaspoons vanilla extract
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1¼ pounds ripe but firm medium plums, quartered and pitted
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Powdered sugar, to serve
Directions:
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Heat the oven to 325°F with a rack in the middle position. Mist the bottom and sides of a 9-inch springform pan with cooking spray, then dust evenly with flour; tap out the excess.
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In a stand mixer with the paddle attachment, mix the flour, 107 grams (½ cup) of the sugar, the baking powder and salt on low until combined, about 5 seconds. With the mixer running, add the butter 1 piece at a time and continue mixing just until the mixture resembles moist sand, 2 to 3 minutes. Add the egg, egg yolk and vanilla. Increase to medium-high and beat until pale and fluffy, about 1 minute, scraping down the bowl as needed.
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Transfer the batter to the prepared pan and spread in an even layer. Arrange the plum quarters on top of the batter in 2 concentric circles, placing the pieces on their cut sides.
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Sprinkle with the remaining 2 tablespoons sugar. Bake until golden brown and a skewer inserted at the center comes out clean, 1 to 1¼ hours.
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Let cool in the pan on a wire rack for 30 minutes, then remove the pan sides. Serve warm or at room temperature, dusted with powdered sugar.
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